|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed diced tomatoes and melons cooling at a rate of zero deg/min. CDI: melons were transferred to large, shallow bowl and left uncovered to quickly cool. Diced tomatoes were vented and relocated closer to walk-in cooler fans. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of honey mustard in walk-in cooler made with half and half. Date on container was 4/30. CDI: EHS educated PIC and employee on the need for date marking due to the use of half and half. Honey mustard was voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed diced tomatoes cooling with tightly wrapped plastic by the doors in the walk-in cooler, melons cooling in deep container with tight fitting lid, and marinara from room temperature can cooling with tightly wrapped plastic. EHS suggested leaving items open to vent during the cooling process. CDI: items were vented and melons were transferred to large, shallow bowl and left uncovered to quickly cool. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers without labeling. CDI: shakers were properly labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor under prep table. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on walk-in cooler fan covers, inside prep coolers, and on the top of knife storage unit by slicer. |